Friday, September 25, 2015

Even though I often joke about naming dishes a certain way
to help with the search engines, I rarely actually do. Mostly because I
don’t get a bonus for extra traffic, but with this borscht-braised beef short
ribs, I fully admit to intentionally not using the “B” word.

I would hate for someone who thinks they hate beets to not
even watch the video. I figured if we could trick them into at least seeing the
dish in all its colorful glory, they’d simply have to give it a try. Unless they don't like beets, and gorgeous things.

By the way, I can totally relate to the “I don’t eat beets”
people, as I am one. I’ve never been a big fan, but in certain things, like borscht,
I love them. With that simple soup as an inspiration, I thought the flavors
would work nicely with the rich, fatty short ribs, and they sure did.

Will this be enough to change your mind about beets? There’s
only one way to find out. I hope you give this a try soon. Enjoy!

Thank you for a great recipe. This turned out amazing. I added more onions and lots of chopped garlic. It was really wonderful over the potatoes as well as the black rice. Usually the meat doesn't taste this good until the second day. I hope I have enough left for tomorrow for those who missed it tonight. This is a great fall and winter recipe and I will be making it often. Thank you!!

So I just attempted to make this and my pot literally exploded. Turns out ceramic can't go over a gas flame? BUT I did not give up and order pizza as Chef John would have recommended. The salvaged catastrophe is currently roasting in the oven.